Recipe - Chicken With Peanuts

One half pound Boneless chicken breast;
skinned & cubed
Salt
1 Egg white; lightly beaten
3 One half teaspoon Cornstarch
One half cup Vegetable oil
One half teaspoon Each crushed fresh ginger &
crushed garlic
6 Pieces dried red pepper
3 Scallions; chopped
One half teaspoon Sugar
2 tablespoon Dark soy sauce
1 tablespoon Cooking sherry
1 teaspoon Vinegar
Ground black pepper to taste
One half cup Peanuts

Place the chicken meat, One half tsp. salt, egg white & One half tsp. cornstarch in a
bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
& add to the oil, cooking just until done over low heat. Remove & set
aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
and stirfry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
sherry & vinegar & stirfry 1 min. Add salt & pepper to taste. Stir in the
reserved cornstarch mixture until thickened. Add the peanuts and mix to
coat.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

WINE: TAISHAN

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.